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Provence, 1970

M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste

Written by Luke Barr

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Bitters

A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas

Written by Brad Thomas Parsons
Photographed by Ed Anderson

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Food of the Gods

The Search for the Original Tree of Knowledge A Radical History of Plants, Drugs, and Human Evolution

Written by Terence McKenna

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Dearie

The Remarkable Life of Julia Child

Written by Bob Spitz

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Abraham Lincoln in the Kitchen

A Culinary View of Lincoln's Life and Times

Written by Rae Katherine Eighmey

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Into the Vietnamese Kitchen

Treasured Foodways, Modern Flavors

Written by Andrea Nguyen
Photographed by Leigh Beisch
Foreword by Bruce Cost

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The Big Oyster

History on the Half Shell

Written by Mark Kurlansky

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Salted

A Manifesto on the World's Most Essential Mineral, with Recipes

Written by Mark Bitterman

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The Tea Enthusiast's Handbook

A Guide to the World's Best Teas

Written by Mary Lou Heiss and Robert J. Heiss

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And a Bottle of Rum

A History of the New World in Ten Cocktails

Written by Wayne Curtis

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The Physiology of Taste

or Meditations on Transcendental Gastronomy

Written by Jean Anthelme Brillat-Savarin
Translated by M.F.K. Fisher

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The Story of Tea

A Cultural History and Drinking Guide

Written by Mary Lou Heiss and Robert J. Heiss

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The Ghirardelli Chocolate Cookbook

Recipes and History from America's Premier Chocolate Maker

Written by Ghiradelli Chocolate Company
Photographed by Leigh Beisch

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